Leek and Tomato Quiche

Mix the flour with the rice flour, a pinch of salt and about 1/2 teaspoon of Espelette pepper and then make a well in the middle and put the egg in it and distribute the butter in flakes all around and then quickly with your hands Knead into a smooth dough, wrap it in cling film and let it rest in the refrigerator for about 1 hour.

Mix the sour cream with the eggs until smooth and season with salt, pepper and Espelette pepper.

Wash the leek well, cut in half and cut the halves into thirds again and then cut down fine strips. Heat some oil in a pan and steam the leeks in it for about 5 minutes, place in a bowl to cool and then season a little with salt and pepper.

Halve the tomatoes and drain them.

Preheat the oven to 190 degrees. Roll out the dough thinly between two cut freezer bags, peel off the top freezer bag and place the tart pan upside down on it and cut the dough with a seam allowance of 1 cm.

Now turn the tart pan with the dough over and pull off the other freezer bag, now the dough slides into the pan as if by itself. Prick the dough several times with a fork. Now spread the leek on the dough base and pour the topping over it.

Now place the tomato halves with the cut surface still on top of the quiche, distribute the finely chopped garlic on the tomatoes. Salt and pepper a little and add a pinch of raw cane sugar to the tomatoes. And then bake in the oven for about 40 to 45.

To serve, cut a few basil leaves into fine strips and pour over the quiche.